(3654). Northern Jelly Candies (Bonbons Du Nord A La Gelee)

Fasten some plaster half-spherical or convex molds on a ruler and with it make the impressions in the starch. Prepare a pint of apple jelly the same as in No. 3668, only cooking it a little more; bring this to the ordinary degree of cooking, adding either rum. kirsch or other liquor, then east it in the starch impressions through a spring funnel (Fig. 759). Put the boxes in a heater and leave for eight or ten hours. By this time the jelly will have formed into thin crusts sufficiently hardened to be taken out carefully and laid on a wire sieve. When cold, brush each one separately with a fine hair brush and then dip into a liquor-flavored fondant ( No. 58). Instead of dipping them in the fondant they can be candied by laying them in a cold Syrup, the same as for No. 3659.

Hard White Nougat

Four pounds of heated honey, two pounds of sugar cooked to " ball" (three hundred and twenty-six degrees Fahrenheit), two pounds cooked to "small crack" (two hundred and ninety degrees Fahrenheit), five pounds of almonds, a quarter of a pound of pistachios and five beaten egg-whites. Cut in slices when nearly cold. The same preparation as for the soft white nougat.

(3656). Tortillons (Tortillons)

Place one pound of loaf sugar in a copper sugar basin with sufficient water to melt, then stand it on the fire to cook to three hundred and twenty-five degrees Fahrenheit, being careful to keep the sides clean, and proceed as explained for cooking sugar (No. 171). When ready pour it on a lightly oiled marble, add at once a few drops of peppermint essence and begin to raise up the edges, bringing them toward the center until the sugar can be handled with the hands, then begin to pull till it attains a very glossy, silvery appearance; pull again to a quarter of an inch in diameter string, and cut, this quickly into small pieces an inch and a half long, bending each one immediately into the shape of a ring. The pulling, cutting and bending should be performed with despatch, before the sugar has time to cool, when it will fail to bend. The sugar may be colored either light pink or pale green just when flavoring.

(3657). Trocaderos With Raspberry (Trocaderos A La Framboise)

Proceed the same as for Trocaderos with rum (No. 3658), using a pound and a half of sugar and a gill and a half of raspberry pulp strained through a very fine sieve and two and a half gills of rich cream. After removing from the starch and well brushed, dip in a thin royal icing (No. 101) slightly tinted with carmine and flavored with a little raspberry juice.

(3658). Trocaderos With Rum (Trocaderos Au Rhum)

Cook a pound and a half of sugar to "small crack" (No. 171), adding three gills of cream, and let it boil up once only; put in half a gill of rum and east it at once in starch imprinted with small lozenge-shaped molds; set the box away in the heater for twelve hours. Now remove the candies one by one from the starch, brush carefully and range them on a grate; dip the candies in a light royal icing (No. 101) well flavored with rum.

(3659). Candied Violets (Violettes Pralinees)

Select a pound of full-bloom violets; suppress the stalks and throw into cold water to refresh, then spread them on a towel to drain. Cook a pound and a quarter of sugar to "small ball" (No. 171). throw in the violets, remove the pan from the fire at once and stir gently to submerge them. Boil this up once and then transfer immediately to a vessel. The following day drain them on a sieve, pour the syrup back into a copper pan, add a little more sugar, and cook again to " small ball;" put in the flowers and transfer once more to the vessel to leave for another twelve hours; after this drain off again, pour this syrup back into the pan, boil it once or twice and add the violets, removing the pan at once from the fire. Stir the violets lightly in this syrup until it begins to grain. then pour the whole on sheets of paper; shake and separate the flowers carefully with the hands, and when dry pick them from the granulated sugar, arrange on a grate and leave to get cold.